Cheese Sauce
600ml (1 pint) Milk, warmed
110g (4oz) Cheddar or Cheshire Cheese, grated
40g (1½oz) Plain Flour
40g (1½oz) Butter
1 tsp Mustard Powder
Ground Nutmeg
Cayenne Pepper
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook gently for 2-3 minutes.
Add the mustard powder.
Remove from the heat and gradually add the milk, stirring constantly to avoid lumps.
Bring to the boil, still stirring, simmer for about five minutes, stirring occasionally.
When smooth and creamy, stir in the grated cheese a little at a time, until melted.
If the sauce is too thick, add a little extra milk.
Season to taste with nutmeg and cayenne pepper.
Serve hot with fish, eggs, broccoli or cauliflower.
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